Ingredients
½cupunsalted butter
8ozbittersweet chocolate,or semi-sweet, coarsely chopped
1¼cupsgranulated sugar
3large eggs
1tsppure vanilla extract
¾cupall-purpose flour,spoon & leveled
½tspsalt
½cuppeanut butter chips
½cupsemi-sweet chocolate chips
¾cupcreamy peanut butter
Preparation
Generously spray two 24-count muffin tin with nonstick spray. Set aside.
If using a boxed brownie mix: Prepare the brownie batter according to packaged directions. Scoop 1 heaping teaspoon into each mini muffin cup. Bake for roughly 12 minutes, until the top is set. Skip down to #4.
If using my homemade fudgy brownie recipe: Preheat oven to 350 degrees F. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes. Remove from heat and stir in sugar. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Scoop 1 heaping teaspoon into each mini muffin cup. Bake in batches for roughly 12 minutes, until the top is set.
Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall. For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”
Melt the peanut butter for about 45 seconds in the microwave. Stir it up and spoon about ½ tsp into the center of each brownie. Top with chocolate chips and peanut butter chips. Allow to cool and enjoy!
